Chef Marcus Samuelsson's Romantic Dinner for Two

Got a few hours and someone delicious to cook for? Try this posh menu from celebrity chef (and hot husband) Marcus Samuelsson — these are the recipes he's whipping up on Valentine's Day for his model wife, Maya Haile.

2. In a small cup, stir miso, butter, sage, chili powder, and egg yolk until blended. Set aside.

3. Season lamb all over with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add lamb and sear until browned, 3 minutes per side. Remove from heat; cool slightly. Smear miso mixture onto lamb. Press breadcrumbs into miso mixture on the rounded side.

4. Place skillet in oven; roast until an instant-read thermometer inserted into center of rack registers 130°F, 20 to 25 minutes. Place lamb on a cutting board and let it rest 5 minutes.

1. Bring 6 cups of salted water to a boil in a 2-quart saucepan. Add greens and cook 3 to 4 minutes or until crisp-tender. Lift greens from water with a sieve and drain on a paper towel. Add bok choy to boiling water; blanch 30 seconds. Scoop from water and drain on a separate paper towel.

2. Cook bacon in a large nonstick skillet until crisp, about 7 minutes; drain on a paper towel. Leave drippings in skillet.

3. Whisk coconut milk, soy sauce, and mustard in a 1-cup measure.

4. Add garlic slices to drippings in skillet and cook over medium-low heat until garlic is pale golden brown, about 5 minutes. Remove from skillet with a slotted spoon and drain on paper towel with bacon.

5. Add butter to skillet and melt over medium heat. Add greens and sauté 3 minutes or until crisp-tender. Stir in coconut mixture and simmer over medium-low heat 3 minutes longer or until collards are just tender. Stir in bok choy and cook 1 minute longer until heated through. Crumble bacon and stir into greens with garlic slices. Spoon greens onto 2 plates and top with lamb chops.

1. Lightly spray an 11x7-inch or an 8-inch-square baking pan with cooking spray. Line pan with plastic wrap, letting wrap extend several inches above the sides. Carefully smooth out any wrinkles in plastic. Set aside.

2. Combine cream and whiskey in a small saucepan and heat over low heat.

3. Meanwhile, combine sugar and water in a 3-quart, heavy-bottomed saucepan and cook over high heat, without stirring, until sugar dissolves. Continue to boil sugar syrup until it turns golden amber, about 7 minutes. Immediately remove from heat. Slowly add hot cream mixture in several batches, stirring with a heat-resistant rubber spatula (the mixture will bubble up high) until blended.

4. Attach a candy thermometer to side of saucepan and continue to cook mixture over medium heat until it reaches 230°F on the thermometer, about 5 to 7 minutes. Remove saucepan from heat and let mixture cool to 150°F, about 10 minutes. Gently stir in chocolate and salt until chocolate is melted and mixture is smooth.

5. Pour mixture into prepared pan and spread it into an even layer with a metal spatula. Let stand at room temperature until bottom of the pan is no longer warm, then refrigerate, covered with plastic wrap on the surface of the fudge, until it sets, about 3 hours.

6. To serve, lift fudge from pan by the plastic wrap and invert onto a cutting board. Peel off plastic and cut crosswise into 1-inch strips. Cut each strip into 1-inch squares. Roll edges of squares in nuts.

What's the biggest perk of living with a world-famous chef? Maya Haile comes clean:

"Whenever I worry that we don't have anything in the kitchen for dinner, Marcus says, 'Just give me 10 minutes.' I'll come downstairs and everything's ready. When you're married to a four-star chef, it's pretty convenient!" She's willing to return the favor, especially when it comes to cooking classics from their native country: "She's better at cooking Ethiopian food than I am," says Marcus. And when neither feels like dealing in the kitchen, they head to Marcus's much-buzzed-about restaurant (one of four he owns around the world) Red Rooster in New York City's Harlem. "Watching him cook is sexy because he's so passionate," Maya says. "He's different when he's cooking--he's totally focused and ready to work. But outside the kitchen, he's just a sweet man."